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Lunch | Vegetarian

Creamy wild rocket risotto

A great vegetarian lunch for your cells, immune system, bones and sinews

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Creamy wild rocket risotto recipe
Serves:
4
Preparation:
10 Mins
Cooking:
30 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Milk, Lactose, Celery, Gluten, Sulphur dioxide
Check Your Own Recipe

What are the health benefits of Creamy wild rocket risotto?

A great vegetarian lunch for your cells, immune system, bones and sinews

 

Ingredients

Method

Ingredients

400g Arborio rice nutritional information
400g Arborio rice
75g unsalted butter nutritional information
75g unsalted butter
250g/2 onions, peeled and chopped nutritional information
250g/2 onions, peeled and chopped
60g freshly grated parmesan nutritional information
60g freshly grated parmesan
50g wild rocket, roughly chopped nutritional information
50g wild rocket, roughly chopped
Salt and pepper to taste nutritional information
Salt and pepper to taste
45ml/3 tbsp single cream nutritional information
45ml/3 tbsp single cream
1 litre vegetable stock, kept simmering (20g/2 x stock cubes) nutritional information
1 litre vegetable stock, kept simmering (20g/2 x stock cubes)
120ml white wine nutritional information
120ml white wine
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Melt half the butter in a large pan and fry the onion until soft, then add the rice and stir thoroughly until opaque and sizzling.
2) Add the wine and allow it to evaporate for 1-2 minutes. 
3) Add in a ladle of stock. Over a medium heat, keep stirring until the liquid has all been absorbed, then continue to add the hot stock a ladleful at a time. 
4) When the rice is cooked, add the rocket, cream, remaining butter and Parmesan. 
5) Season to taste, stir again and cover. Leave to rest for 2 minutes before serving.

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